Bean and Carrot Juice.

http://www.durgan.org/URL/?FUWWT 3 August 2012 Bean and Carrot JuiceFive pounds of beans and three pounds of carrots were processed into juice. Seven litres were pressure canned at 15 PSI for 15 minutes for long term storage.The carrots are finished for this year.Some basil and parsley was added for flavouring.About three litres of water was added for cooking, since beans and carrots have little inherent juice.Photographs depict the essence of the process.

@oceanna wrote:Dugan, Do you ever steam the beans and carrots and eat them or do you make all vegetables into juice?Just wondering.

I eat the produce in the convention manner. The juicing is simply a method of utilizing pristine produce for later use when they are not available fresh.Basically it is a new method of canning. Simple and practicable.

I may have three or four jars open simultaneously in the refrigerator. I mix in a glass and ingest. It is almost a meal in itself.Certainly my product has to be much superior to anything commercially supplied.